EFFECT OF AGEING TIME IN VACUUM PACKAGE ON VEAL LONGISSIMUS DORSI AND BICEPS FEMORIS PHYSICAL AND SENSORY TRAITS

被引：0

作者：

Baldi, G. ^{[1
]}

Ratti, S. ^{[1
]}

Bernardi, C. E. M. ^{[1
]}

Dell'orto, V. ^{[1
]}

Corino, C. ^{[1
]}

Compiani, R. ^{[1
]}

Rossi, C. A. Sgoifo ^{[1
]}

机构：

[1] Univ Milan, Dept Hlth Anim Sci & Food Safety, I-20133 Milan, Italy

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2015年 / 27卷 / 03期

关键词：

meat quality; postmortem ageing; sensory panel; tenderness; veal calves; BRATZLER SHEAR FORCE; USDA QUALITY GRADE; MEAT QUALITY; BEEF MUSCLES; OBJECTIVE MEASUREMENT; BREED TYPE; TENDERNESS; COLOR; STEAKS; TEXTURE;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Study evaluated the effects of vacuum ageing (2, 4, 6, 8, 10, 12, 16 days) on veal loin (longissimus dorsi; LD) and silverside (biceps femoris; BF) physical and sensory characteristics. Ageing did not affect cooking loss, increased LD pH and L*, a* and b* in both muscles. Shear force (SF) decreased until day 6 in LD and day 10 in BF. Aroma, flavor and taste were not affected, while texture traits were improved. SF was negative correlated with tenderness and juiciness and positive correlated with BF fibrousness and stringy sensation. Ageing improved texture properties without altering other sensory traits.

引用

页码：290 / 297

页数：8

共 16 条

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